Beginner’s Recipe for Beef Pares
Beef Pares: The Soul-Warming Filipino Comfort Food
A Culinary Icon with Chinese-Filipino Roots
Beef Pares stands as one of the Philippines’ most beloved street food treasures, a hearty braised beef dish that perfectly represents the country’s Chinese-influenced culinary heritage. This comforting stew has transcended its humble street food origins to become a national favorite, gracing both roadside food carts and family dinner tables with equal prestige. Its name “pares” (meaning “pair”) traditionally refers to its perfect partnership with garlic fried rice and a bowl of clear soup, creating a complete meal that satisfies deeply.
The Science Behind Its Irresistible Flavor
What makes Beef Pares truly special:
- Slow-braising transforms tough cuts into fork-tender morsels
- Star anise and cinnamon create a distinctive aromatic profile
- Soy sauce and sugar combine for perfect umami-sweet balance
- Ginger and garlic provide digestive benefits and depth
- Collagen breakdown creates natural sauce thickness
Cultural Significance in Filipino Food Scene
Beef Pares holds a special place as:
- A quintessential Filipino-Chinese fusion dish
- A popular midnight snack after evening outings
- A budget-friendly yet protein-packed meal
- A standard offering in carinderias (local eateries)
- A comfort food during rainy seasons
Why It Becomes Everyone’s Favorite
The dish’s universal appeal comes from:
- Comforting qualities of warm, rich broth
- Satisfying texture of melt-in-your-mouth beef
- Balanced flavors that aren’t too heavy
- Customizable heat levels with chili additions
- Nostalgic value for many Filipinos
The Art of Perfect Beef Pares
Key elements that define excellence:
- Proper marbling in beef cuts for flavor
- Skimming impurities for clean flavors
- Patient simmering for depth
- Correct ratio of spices to meat
- Final reduction for ideal sauce consistency
Modern Interpretations and Variations
Contemporary takes include:
- Pressure cooker versions for faster prep
- Gourmet versions with premium beef cuts
- Spicy “Pares Overload” variations
- Fusion versions with added mushrooms
- Health-conscious low-sodium versions
The Complete Pares Experience
Traditional serving suggests:
- Garlic fried rice (sinangag)
- Clear beef broth (pares soup)
- Chopped scallions garnish
- Calamansi or chili for brightness
- Fried garlic bits for crunch
Why Beef Pares Stands the Test of Time
This dish endures because:
- It satisfies both hunger and nostalgia
- Ingredients remain affordable
- Preparation scales well for crowds
- Flavors improve when made ahead
- It represents Filipino culinary ingenuity
Beef Pares exemplifies how Filipino cuisine masters the art of transformation – turning economical ingredients into luxurious eating experiences through time-honored techniques and flavor balancing. More than just food, it represents comfort, community, and the Filipino talent for creating extraordinary flavors from ordinary components. Its ability to warm both body and spirit ensures its place in the nation’s culinary heart for generations to come.
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Easy Recipe for Beef Pares
Description
This easy recipe for beef pares is so delicious. Beef pares is a Filipino recipe; it is a very famous dish in the country. It is a braised beef stew with a wide range of flavors. The recipe uses beef briskets or other meaty parts of the beef, which are chopped and cooked with spices.
Importantly, the beef is made tender by simmering it, which also thickens the soup and brings out the meat's flavors to make beef pares. It is best to serve it warm with a plate of rice. This meal's scent alone makes it appealing. It has an appetizing flavor. When you try it, you'll want more without a doubt.
Ingredients
Instructions
Preparation:
Cube the beef meat, remove any unwanted fats, wash, and drain.
Peel and mince the spices needed for the recipe.
Cooking:
Heat the cooking oil in a pot over a medium-low flame. Add the minced onion, saute for a few seconds, and then add the minced garlic; saute until fragrant; then add the minced ginger and saute.
Add the beef and saute until the color changes to a light brown. Add the soy sauce, ground black pepper, and brown sugar. Stir until the seasoning is evenly distributed and the meat has rendered a little fat.
Pour in 4 cups of water and add the star anise. Cover and bring to a boil; once the liquid begins to boil, scum the dirt to get a clear soup.
Keep cooking then add 1 beef broth cube or bullions. Then adjust the heat to low and simmer the beef for 2 to 3 hours, until fork-tender.
Tenderizing the beef depends on the quality of meat used.Tips: If a pressure cooker is available, use it to shorten the cooking time.Check regularly; add extra water if needed. Once the beef is fork-tender, taste it and adjust accordingly.
Add salt and ground black pepper as needed.
Tips: To make a slightly thicker sauce, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water. (Optional)Transfer to a serving bowl, garnish with chopped spring onions, and serve hot.
Happy cooking! Share and enjoy the food.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 442kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5.1g26%
- Cholesterol 150mg50%
- Sodium 944mg40%
- Potassium 840mg24%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 1.5g6%
- Sugars 7g
- Protein 52.6g106%
- Calcium 3 mg
- Iron 184 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
